Chicken in every pot pie

Yield: 8 Servings

Measure Ingredient
4 cups Cooked chicken; cubed
1½ cup Chicken broth
1½ cup Frozen peas
4 mediums Carrots; peeled and cut into 1/4" slices
1 can Condensed cream of mushroom soup; undiluted
¼ teaspoon Salt
¼ teaspoon Pepper
2 cups Biscuit/baking mix
1¼ cup Milk
1 teaspoon Garlic powder
½ teaspoon Celery seed

In a saucepan, combine chicken, broth, peas, carrots, soup, salt and pepper; bring to a boil, stirring occasionally. Meanwhile, combine biscuit mix, milk, garlic powder and celery seed (mixture will be thin). Pour hot chicken mixture into eight greased ovenproof 10-ounce custard cups or casseroles. Immediately spoon ¼ cup of biscuit mixture evenly on top of each. Sprinkle with paprika. Bake, uncovered, at 350 degrees for 30-35 minutes, or until topping is golden brown.

NOTES : "I created a new title for my mom's potpie recipe while trying to come up with a clever menu for our Presidents' Day party. An old political slogan came to mind that fits the theme and my main dish just fine! It's chock-full of chicken and vegetables. " -- Mary Beth de Ribeaux, Gaithersburg, Maryland

Posted to MM-Recipes Digest by SuenDoug <SuenDoug@...> on May 17, 1998

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